Abstract
In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.
Highlights
Role of Sodium Chloride in Meat ProductsSodium chloride (NaCl), commonly known as salt, has been utilized as a food preservative since ancient times [1]
An increase in juiciness is induced by the extraction of salt-soluble myofibrillar proteins to compensate for the stable state of the proteins bound to water [6]
This study aims to compare newer alternatives to the standard methods of improving the physicochemical properties of reduced-salt meat products [13], and these should maintain the palatability of meat and meat products with reducing salt addition [14]
Summary
Sodium chloride (NaCl), commonly known as salt, has been utilized as a food preservative since ancient times [1]. The addition of NaCl to the cutting process of meat products elutes myofibrillar proteins from meat [2]. The extracted myofibrillar proteins contribute to the emulsion stability of meat by enclosing the fat component and preventing the release of moisture, thereby conferring the desired characteristics to the final product [3]. The myofibrillar proteins eluted by NaCl bind meat, water, and fat together to give the product the desired texture [4,5]. Adding NaCl to processed meat products can improve texture and maintain a stable form of meat emulsion [3]. An increase in juiciness is induced by the extraction of salt-soluble myofibrillar proteins to compensate for the stable state of the proteins bound to water [6].
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